Eggless Mawa Cupcakes

Cardamom flavored rich cupcakes

I got introduced to the delicious mawa cake during my travel in Pune. Many of the bakers there are Parsi and the Mawa Cake is one of their specialty. The Irani cake have a lot of dairy content but is not too sweet. A perfect tea time snack. I changed things a little bit and made cupcakes that have no egg in it.

The ingredients have three dairy products. Butter, milk and of course mawa or khoya. While all the other ingredients are whisked together, the mawa in folded into the cake batter to get that texture. The mawa can also be beaten in to make a smooth & airy batter. Easy to make & absolutely delicious.

Mix : Pour : Bake


Eggless Mawa Cake Recipe


  • Mawa / Khoya: 1/2 cup
  • Condensed Milk: 1/4 cup
  • Butter: 1/4 cup
  • Milk: 1/4 cup
  • Sugar: 1/4 cup
  • Flour: 1/2 cup
  • Baking Powder: 1 tsp
  • Baking Soda: 1/4 tsp
  • Cardamom Powder: 1 tsp


  • Melt the butter & add it to a bowl
  • Add condensed milk to it and start whisking the contents
  • Continue whisking and keep adding the sugar followed by the milk, flour, baking powder, baking soda and the cardamom powder
  • Crumble the mawa using your fingers. Add to the bowl and mix the ingredients with a large spoon or ladle
  • Take the muffin tray and place the cupcake liners (also called cupcake paper/cups/wrapper)
  • Pour the cupcake batter to fill half of each cup. This batter tends to rise a lot due to the soda and the whisking
  • Bake in a pre-heated over (i.e oven at 300’C ) at 180’C for 20 mins
  • The cupcakes will start to brown at the top. Use a skewer to check if they are done
  • Turn off the heat and leave the cupcakes in the oven for about 5 mins
  • Take the tray out and let the cupcakes cool before removing them

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